The pressure cooker does rice perfectly in three minutes. Started with jasmine. The experts say Basmati.

After that, for my first time, I used a ready-to-go Thai Coconut Chicken soup, and threw in a few serranos for heat.

It wasn’t great, but it was good.

Night two, adding a little basic Curry Paste made it twice as edible.

Tomorrow I’ll shop for real.

The most important base is coconut milk, though apparently some people use yogurt with success.

Then some veggies and herbs. I think my basics will be red potatoes, shallots or onions, chickpeas, and basil. But maybe also: snap peas, squash, tomato.

For optional meat, chicken thighs are widely recommended, though I’m interested in maybe a fish and fish sauce version too.

Then there’s spicing it.

Going with nothing but curry paste and the chilies is easy.

But building up from scratch might include: cumin, coriander, cardamom, turmeric, ginger, lemongrass, garlic, fennel, mustard seed, salt, pepper, soy sauce, ‘garam masala’. Cilantro root is said to be best, steams next, and leaves least.

And of course the serranos, and little thai chilies too, if I can find them.

I’m sleeping. I’m cooking. I’m eating.

This round of harsh night cold is said to be lasting about another week.